Tables That Changed from the Ottoman to the Republic: Food and Etiquette

Rıfat Aydın

Makale detayları

Tables That Changed from the Ottoman to the Republic: Food and Etiquette

Yazarlar:

Rıfat Aydın

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Sosyoloji (Diğer)

Dergi:

Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 4, pp.1583-1594

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306293

pISSN:

1302-1265

Anahtar kelimeler:

Özet:

 Food and table manners are one of the most important sociological elements in making sense of daily life. Many researchers have considered food as a sociological structure in understanding the cultures they have studied. Westernization, which started in the political-military field with the Ottoman Empire, was not limited to this scope and also showed its effect in cultural structures. The change experienced in the meaning of food, table and manners in the Ottoman period has evolved into a more specific westernization process with the Republic. The dominance of self-control and cultural rituals at the dinner table found a response in the Ottoman Empire, in a process extending from the Palace to the public, similar to the West. With the nineteenth century, the autonomy of the space and the transformation of food into a social communication area that includes elements such as hierarchy, negotiation and status, rather than meeting a need, had a significant impact on the change of social and cultural structure. The institutional power of the food culture that determines the social has made the Republican elite to follow a western style table manners. In this context, study aimed to examine the sociological impact of food and table manners on the nation-state that the new Republic wanted to create. Methodologically, etiquette books, novels and magazines of the period were utilized in this examination. Research on the period was also used. On the other hand, the study is limited in terms of the changes and transformations made in this field in the first decade of the Republic.

 Food and table manners are one of the most important sociological elements in making sense of daily life. Many researchers have considered food as a sociological structure in understanding the cultures they have studied. Westernization, which started in the political-military field with the Ottoman Empire, was not limited to this scope and also showed its effect in cultural structures. The change experienced in the meaning of food, table and manners in the Ottoman period has evolved into a more specific westernization process with the Republic. The dominance of self-control and cultural rituals at the dinner table found a response in the Ottoman Empire, in a process extending from the Palace to the public, similar to the West. With the nineteenth century, the autonomy of the space and the transformation of food into a social communication area that includes elements such as hierarchy, negotiation and status, rather than meeting a need, had a significant impact on the change of social and cultural structure. The institutional power of the food culture that determines the social has made the Republican elite to follow a western style table manners. In this context, study aimed to examine the sociological impact of food and table manners on the nation-state that the new Republic wanted to create. Methodologically, etiquette books, novels and magazines of the period were utilized in this examination. Research on the period was also used. On the other hand, the study is limited in terms of the changes and transformations made in this field in the first decade of the Republic.

 Food and table manners are one of the most important sociological elements in making sense of daily life. Many researchers have considered food as a sociological structure in understanding the cultures they have studied. Westernization, which started in the political-military field with the Ottoman Empire, was not limited to this scope and also showed its effect in cultural structures. The change experienced in the meaning of food, table and manners in the Ottoman period has evolved into a more specific westernization process with the Republic. The dominance of self-control and cultural rituals at the dinner table found a response in the Ottoman Empire, in a process extending from the Palace to the public, similar to the West. With the nineteenth century, the autonomy of the space and the transformation of food into a social communication area that includes elements such as hierarchy, negotiation and status, rather than meeting a need, had a significant impact on the change of social and cultural structure. The institutional power of the food culture that determines the social has made the Republican elite to follow a western style table manners. In this context, study aimed to examine the sociological impact of food and table manners on the nation-state that the new Republic wanted to create. Methodologically, etiquette books, novels and magazines of the period were utilized in this examination. Research on the period was also used. On the other hand, the study is limited in terms of the changes and transformations made in this field in the first decade of the Republic.

 Yemek ve sofra adabı gündelik hayatın anlamlandırılmasında önemli sosyolojik unsurların başında gelmektedir. Birçok araştırmacı inceledikleri kültürleri anlamada yemeği, sosyolojik bir yapı olarak ele almıştır. Diğer taraftan batılılaşma ile birlikte yaklaşık üç yüz yıldır çoğu kültürel yapı, batı kültürünün etkisine açık hale gelmiştir. Osmanlı ile birlikte politik-askeri alanda başlayan batılılaşma sadece bu kapsamla sınırlı kalmamış ve kültürel yapılarda da etkisini göstermiştir. Osmanlı döneminde yemek, sofra ve âdâb-ı muâşeret anlamında yaşanan değişim, Cumhuriyet ile birlikte hedefleri daha belirgin bir batılılaşma sürecine doğru evrilmiştir. Bu dönemde artan kitle iletişimi de batılılaşma sürecini olumlu anlamda desteklemiştir. Özdenetimin ve kültürel ritüellerin yemek sofrasında hâkimiyeti batıdakine benzer şekilde Saraydan halka uzanan bir süreçte Osmanlıda karşılık bulmuştur. On dokuzuncu yüzyılla birlikte mekânın özerkleşmesi ve yemeğin bir ihtiyacın karşılanmasından öte, içinde hiyerarşi, müzakere, statü gibi unsurları barındıran bir sosyal iletişim alanına dönüşmesi, toplumsal ve kültürel yapının değişiminde önemli etkiye sahip olmuştur. Yeni kültür mekânlarında icra edilen yemek ve sofra adabı ise yüksek oranda bir âdâb-ı muâşeret eğitimi ile mümkün olur hale gelmiştir. Yemek kültürünün sosyal olanı tayin edici kurumsal gücü Cumhuriyet elitini batılı tarzda bir sofra adabını takipte mukim kılmıştır. Bu kapsamda çalışma; Osmanlıdan devraldığı kültürel yapı çerçevesinde yeni Cumhuriyetin oluşturmak istediği ulus devletin inşasında yemek ve sofra adabının sosyolojik etkisini incelemeyi amaçlamıştır. Bu inceleme yapılırken yöntemsel olarak dönemin âdâb-ı muâşeret kitapları ile roman ve dergilerden yararlanılmıştır. Ayrıca döneme dair araştırmalar da kullanılmıştır. Diğer taraftan çalışma Cumhuriyetin ilk on yılında bu alanda yapılan değişim ve dönüşümler ile konu bakımından sınırlandırılmıştır.

Makale detayları

Tables That Changed from the Ottoman to the Republic: Food and Etiquette

Yazarlar:

Rıfat Aydın

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Sosyoloji (Diğer)

Dergi:

Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 4, pp.1583-1594

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306293

pISSN:

1302-1265

Republic

food

modernization and consumptionCumhuriyet

yemek

modernleşme ve tüketim

Sayı

Makale detayları

Tables That Changed from the Ottoman to the Republic: Food and Etiquette

Yazarlar: Rıfat Aydın

Yayıncı: Afyon Kocatepe University

Ana Başlıklar: Sosyoloji (Diğer)

Dergi: Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 4, pp.1583-1594

Belge Tipi: Makale

Yayın Tarihi: 12/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001306293

pISSN: 1302-1265

Republic

food

modernization and consumptionCumhuriyet

yemek

modernleşme ve tüketim

Sayı

Yazarlar:

Rıfat Aydın

Yayıncı:

Afyon Kocatepe University

Ana Başlıklar:

Sosyoloji (Diğer)

Dergi:

Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.25 Issue 4, pp.1583-1594

Belge Tipi:

Makale

Yayın Tarihi:

12/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001306293

pISSN:

1302-1265